Middle Eastern Chicken Pot and Butter-Nut Couscous

Name: Middle Eastern Chicken Pot and Butter-Nut Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, eyeball it; 1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces; 1 onion, thinly sliced; 3 cloves garlic, grated or chopped; 1 cup shredded carrots; 1 fresh bay leaf; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon coriander; Pinch ground cinnamon; Salt and freshly ground black pepper; 3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas; 1 lemon, zested and juiced; 3/4 cup pitted mixed olives, chopped; 4 cups chicken stock, divided; 2 tablespoons butter; 3 tablespoons pine nuts; 1/4 cup slivered or sliced almonds; 1 1/2 cups couscous; Handful flat-leaf parsley, chopped

Servings: persons

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

1
Heat the extra-virgin olive oil in a deep skillet over medium-high heat.
2
When the oil ripples add the chicken and brown 3 to 4 minutes on each side.
3
Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes.
4
Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock.
5
Reduce heat to low and simmer 10 minutes more.
6
Sprinkle with lemon juice and turn off heat.
7
Remove bay leaf.
8
While chicken simmers, melt butter in a sauce pot over medium heat.
9
Add nuts and lightly toast for a couple of minutes.
10
Add 1 1/2 cups stock and bring up to a boil then stir in couscous.
11
Cover and let stand 5 minutes.
12
Serve chicken over couscous, or vice versa, and garnish with parsley.

1061

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, eyeball it, 1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces, 1 onion, thinly sliced, 3 cloves garlic, grated or chopped, and more.

Yes, Middle Eastern Chicken Pot and Butter-Nut Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!